Crispy Pork Belly with Spiced Plum Sauce - Donna Hay

Crispy Pork Belly with Spiced Plum Sauce - Donna Hay

INGREDIENTS

  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 2 TABLESPOONS SEA SALT FLAKES
  • 1 X 2KG PIECE BONELESS PORK BELLY, RIND SCORED AT 1CM INTERVALS

SPICED PLUM SAUCE

  • ½ CUP (90G) LIGHT BROWN SUGAR
  • ½ CUP (125ML) RED WINE VINEGAR
  • 4 WHOLE DRIED CHILLIES
  • 2 STAR-ANISE
  • 1 STICK CINNAMON
  • 400G RIPE PLUMS, HALVED

METHOD

  1. Preheat oven to 180°C (350°F). Rub the oil and salt into the pork rind. Place the pork, rind-side down, on a baking tray and roast for 1 hour. Increase the oven temperatureto 200°C (400°F), turn the pork and roast for a further 1 hour 20 minutes or until the skin is golden and crunchy. 
  2. While the pork is roasting, make the spiced plum sauce. Place the sugar, vinegar, chillies, star-anise and cinnamon in a medium non-stick frying pan over high heat and bring to a simmer. Add the plums and cook, turning occasionally, for 8–10 minutes or until just soft and the sauce has reduced. 
  3. Serve the pork with the spiced plum sauce. 

    Serves 6
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